mulligatawny soup with fruit and chicken
My friend Carrie took me to the Oregon Symphony this weekend. One of the pieces played was Mendelssohn's Concerto in E minor for Violin and Orchestra. Vadim Gluzman, an Israli violinist was the soloist. It was fantastic. I felt alive, enthusiastic, inspired.
Anyway, afterwards we caught a bite to eat at Dragonfish downtown, Carrie ordered Mulligatawny soup with fruit and chicken and a terrific curried apple and herb salad. In an effort to recreate the wonderful evening I had listening to the symphony, I tried to make the mullligatawny soup (an English version of Indian food, translated as Pepper Soup.) I searched the internet for recipes and found a few, picked one and loosely followed it. I chose Mango for the fruit, but I think dragonfish used apples or pears.
The ingredients are roughly: onions, carrots, touch of ginger, garlic, celery, one hot pepper, 2 yellow bell peppers, veggie stock, chicken breasts, curry powder, light coconut milk. The rice is Basmati, half white, half brown. The recipe says it improves the next day.
Serve over a ball of basmati rice and garnish with cilantro and green onion. Ariel chopped the scallions for me and they might be a bit unrecognizable, macerated. Take it on faith, they were very recently passable organic green onions.
I had ambitions to make a salad similar to the one Dragonfish had on the menu, but Piper had a fit about wanting strawberries (the three bucks a pint kind) at LiIMBO and I had to make a quick getaway with my cilantro, green onions, and jalapeno pepper before she completely lost it.
Anyway, afterwards we caught a bite to eat at Dragonfish downtown, Carrie ordered Mulligatawny soup with fruit and chicken and a terrific curried apple and herb salad. In an effort to recreate the wonderful evening I had listening to the symphony, I tried to make the mullligatawny soup (an English version of Indian food, translated as Pepper Soup.) I searched the internet for recipes and found a few, picked one and loosely followed it. I chose Mango for the fruit, but I think dragonfish used apples or pears.
The ingredients are roughly: onions, carrots, touch of ginger, garlic, celery, one hot pepper, 2 yellow bell peppers, veggie stock, chicken breasts, curry powder, light coconut milk. The rice is Basmati, half white, half brown. The recipe says it improves the next day.
Serve over a ball of basmati rice and garnish with cilantro and green onion. Ariel chopped the scallions for me and they might be a bit unrecognizable, macerated. Take it on faith, they were very recently passable organic green onions.
I had ambitions to make a salad similar to the one Dragonfish had on the menu, but Piper had a fit about wanting strawberries (the three bucks a pint kind) at LiIMBO and I had to make a quick getaway with my cilantro, green onions, and jalapeno pepper before she completely lost it.
posted by tanya at 3:40 PM
2 Comments:
It was really really good, Tanya. We gobbled it up for dinner and still had some for yummy lunch. Loved it.
I thought this dish was very flavorful, nice and meaty. yum. I told Nick it was gross. It works every time.
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